Ingredients
6chicken thighs,boneless skinless
kosher salt,to taste
freshly ground black pepper,to taste
1cupbuttermilk
1cupdill pickle brine
4cupsall-purpose flour,plus more for dusting
4tspbaking powder
½tspbaking soda
1tspkosher salt
2unsalted butter sticks,cubed and chilled
1cupbuttermilk,plus 2 tbsp
¼cupmelted butter,for brushing
flaky sea salt,for garnish
6cupscanola oil,for frying
2cupsall-purpose flour
2tbspbaking powder
1tsponion powder
1tspgarlic powder
1tspkosher salt,plus more to taste
½cupbuttermilk
Preparation
Generously season the chicken thighs with salt and pepper, then place them in a large zip-top bag.
Pour in 2 cups of buttermilk and the pickle brine.
Close the bag and place it inside a large bowl.
Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
Slowly pour in the buttermilk, then fold with a rubber spatula until a thick dough forms.
Lightly dust a clean surface with flour, then turn the dough out onto it. Bring the dough together into one large piece.
Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch thick.
Using a 3-inch round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet.
Brush the biscuits with the melted butter, then sprinkle with flaky salt. Reserve the remaining melted butter.
Bake the biscuits for 12 to 15 minutes, or until golden brown.
Remove the chicken from the refrigerator, then let it come to room temperature for 30 minutes.
Heat the canola oil in a large pot until it reaches 350 degrees F. Set a wire rack over a baking sheet.
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
Add the buttermilk a bit at a time, then stir with a rubber spatula to incorporate into the dry ingredients.
Transfer a chicken thigh directly from the marinade to the flour mixture.
Evenly coat the chicken all over, pressing to adhere the dry ingredients.
Set on the wire rack and repeat with the remaining chicken.
Working 3 pieces at a time, add the chicken to the hot oil and cook for 5 to 7 minutes until golden brown and the internal temperature reaches 165 degrees F.
Turn occasionally to make sure the chicken browns evenly.
Remove from the oil, then let drain on paper towels. Season with salt.
Cut the biscuits in half, then brush one side with the reserved melted butter.
Top with a piece of fried chicken and the other half of the biscuit, serve, and enjoy!
